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1
Put the olives, honey, and coffee in a blender and puree until smooth.
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2
Strain through a fine-mesh strainer.
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3
Divide the puree into two parts, one for brushing the fish and the other for sauce.
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4
Line a baking sheet with aluminum foil and set a roasting rack on top.
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5
Put the monkfish tails on the rack.
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6
Using a pastry brush, evenly coat the monkfish with half of the olive mixture designated for coating the fish.
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7
Refrigerate for 20 minutes so the puree will adhere to the fish.
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8
After 20 minutes, brush the monkfish tails with the puree again and return them to the refrigerator for another 20 minutes.
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9
Meanwhile, preheat the oven to 450F (230C).
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10
Remove the fish from the refrigerator and brush again with the olive puree.
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11
Roast the fish for 10 minutes.
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12
Rotate the pan and roast for 10 more minutes.
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13
Turn off the oven without opening the door and let the fish rest for 10 minutes.
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14
Remove the fish from the oven and let it rest for 5 more minutes.
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15
While the fish is resting, heat the reserved half of the olive puree in a small pot over medium-low heat.
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16
Stir frequently so it does not stick to the pot.
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17
Working with one tail at a time, cut the meat off either side of the central bone.
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18
Slice each monkfish loin into medallions.
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19
To serve, put a pool of sauce on each of 4 plates and arrange the monkfish slices on top.
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20
Sprinkle with the scallions.
